The Measuring Cup Menu - August 18th - August 23rd

Available after WEDNESDAY @ 6 pm
-FIG COOKIES-These cookies taste exotic yet familiar; the thick fig filling, the molasses and nutmeg cookie. They’re kid friendly and sophisticated at the same time. I dare you to eat just one.

-ORANGE SHORTBREAD COOKIES- EGG FREE-Buttery shortbread lovingly flavored with orange.

-CHERRY BREAKFAST BARS-Cherry crumble dessert? No, healthy fruit and oat breakfast to-go.

-CINNAMON PECAN SCONES-These scones are rich with the flavor of pecans and sweet, spicy cinnamon.

-HEARTY WHOLE GRAIN BREAD- DAIRY FREE-If your idea of a great slice of bread is one loaded with healthy whole grains like oats, brown rice, millet, and flax and is sweetened with molasses, this bread is for you.

-BUCKWHEAT THINS- DAIRY AND EGG FREE-A satisfying snack on their own, these are also excellent crackers to use with dips and a healthy alterative to fried chips.

-BLUEBERRY COBBLER-Cakey topping with a slight crunch on top and gooey delicious fresh blueberries hidden on the bottom. It is the perfect summer treat... Serve plain or with ice cream.

Available SATURDAY before noon
-ALMOND MOCHA MACAROONS- DAIRY FREE-These cookies are amazing! Crunchy around the edges, chewy in the middle, and rich, dense flavor through and through. Positively addictive!

-CHOCOLATE BROWNIE COOKIES-Is it a cookie or a brownie? A chocolate lover’s dream cookie.

-ENGLISH MUFFINS- DAIRY AND EGG FREE-These look and taste like the real thing, and freeze well.

-CHEWY GRANOLA BARS- EGG FREE-A healthy breakfast on the go, or a snack to pack in the kids lunch. Almonds, dried cherries, blueberries, cranberries, raisins, apricots, coconut, flax seed, honey, and gluten free oats.

-CINNAMON RAISIN BREAD – DAIRY FREE-Great for toasting and makes excellent french toast.

-SAVORY ZUCCHINI MUFFINS-Not your everyday breakfast muffin! This distinctive dinner muffin is flavored by zucchini and red onion.

-BANANA CUPCAKES-Moist, flavorful cupcakes with chocolate frosting.

AVAILABLE ANY PICK-UP DAY
-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, or coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.

If you are interested in anything, please give us a call at 590-8112 and leave a message or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list. We are in Fishers near 116th and Allisonville. I can send directions as needed.
Everything we bake is GF and free of bean flour.

We are in the process of developing a complete pricing list.
Bread: $8/2-pound loaf-10-12 huge slices per loaf

English Muffins: $1 each

Muffins: $1.50 each

Coffee Cake: $8/loaf

Scones: $2 each

Breakfast Bars: $1.50 each

Cookies: $10/dozen

Cupcakes: $10/ half dozen

Pancake Mix: $3.00

Gluten, dairy tested in autistic kids

HOUSTON, Aug. 8 (UPI) -- Houston researchers are conducting a study to determine whether gluten and dairy products play a role in autistic behavior, as some parents suggest.
Researchers at The University of Texas Health Science Center at Houston have begun a double-blind clinical study to look into the question.

"There's a lot of misinformation, so that's why this study is so important," lead investigator Dr. Fernando Navarro said in a statement. "Hundreds and hundreds of parents think this works but we need serious evidence."

Researchers are enrolling 38 autistic children ages 3 to 9, who will be taken off gluten -- a protein in wheat -- and dairy products before the four-week study. Half will then be given gluten/milk powder and half will be given a placebo powder.

Casomorphin, a peptide in milk, and gliadomorphin, a peptide in gluten, are thought to affect behavior in these children, Navarro said.

"A lot of children with autism have gastrointestinal problems such as constipation and diarrhea," co-investigator Katherine Loveland said. "There are neurotransmitters and neuroreceptors in the gut that correspond with those in the brain. There are some scientific reasons to think that some kids may benefit from this diet."

The Measuring Cup Menu - August 11-August 16

Available after WEDNESDAY @ 6 pm
-CF EGG FREE Sandwich Wraps-Wrap around your favorite deli meats, cheeses, spicy mustard, or chipotle mayo, top with lettuce and tomato, and you have a tasty lunch!
-White Sandwich Bread-This supple bread slices thinly and is great for sandwiches.
-Dark Chocolate Raspberry Scones- Smooth dark chocolate chunks complement the intensity of tangy of raspberries.
-CF EGG FREE Low-fat Chocolate Mini-muffins –So good no one will know they are low in fat, gluten free, dairy free, and egg free.
-Lemon Poppy Seed Breakfast Bread-Lemony and buttery; this delicious bread has the texture of pound cake, crunchy little poppy seeds and a zesty lemon glaze.
-CF EGG FREE Oatmeal Raisin Cookies-An allergy-free version of an all-American classic.

Available SATURDAY before noon
-Egg Noodles-Homemade pasta has a fresh taste not found in any store-bought varieties.
-CF EGG FREE Buckwheat Bread-This gluten free bread is a rather mild tasting bread that features the subtle taste of light buckwheat.
-Sour Cream Coffee Cake-Tender and rich; this pound cake has a secret- a wonderful layer of chopped nuts and cinnamon inside.
-CF EGG FREE Banana & Coconut Muffins-Bananas and coconut are great friends in this fruity breakfast treat.
-“Ding-Dongs”-Just like those cream-filled chocolate cupcakes from your childhood.
-Chocolate Espresso Cookies--Coffee and chocolate together in one cookie.
-Graham Crackers-Perfect for s’mores or spread=2 0with frosting.

AVAILABLE ANY PICK-UP DAY
-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.

If you are interested in anything, please give us a call at 590-8112 and leave a message or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list. Everything we bake is GF and free of bean flour.
*** We are in the process of developing a complete pricing list.

**Bread: $8/2-pound loaf-10-11 huge slices per loaf
Muffins: $1.50 each
Coffee Cake: $8/loaf
Wraps: $2 each
Scones: $2 each
Pound Cake $8.00
Noodles: $5/3 servings
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Pancake Mix: $3.00

Study reveals piece in the celiac puzzle

Matt Davis, 9, who has celiac disease, eats a gluten-free dinner with his father, Steve. The illness affects Matt's ability to process gluten. (Sun photo by Algerina Perna / July 30, 2008)

Autoimmune disease trigger possibly found
By Euna Lhee Sun reporter
July 31, 2008

Maryland researchers have identified a key receptor in the intestine that can trigger celiac disease, and they hope their findings can be applied to other autoimmune disorders, such as Type 1 diabetes and multiple sclerosis.

Celiac disease is a digestive disorder that damages the small intestine and interferes with the absorption of nutrients from food. People with the condition cannot process a protein called gluten - most commonly found in grains such as wheat, rye and barley, but also found in medicines and vitamins.

Common in the general population, celiac disease affects an estimated 2 million Americans, or one out of 133 people, according to the National Institute of Diabetes and Digestive and Kidney Diseases.

In this month's issue of Gastroenterology, University of Maryland scientists wrote that gliadin, the toxic component of gluten for celiac patients, binds to an intestinal receptor called CXCR3. The receptor then releases the protein zonulin, which makes the intestine more permeable.

"We know a lot about celiac disease, but we never understood the question of how the protein gains access in the intestine," said Dr. Alessio Fasano, a gastroenterologist who directs the Center for Celiac Research at the University of Maryland and lead author of the study."

Further study is needed, but this could allow us to intervene so that less zonulin is released, which may prevent the immune response altogether."

In healthy people, the intestine is permeable only for short periods. But in celiac patients, the effect is longer-term, which may cause a variety of health complications. Eventually, the immune system responds by destroying villi - tiny, fingerlike protrusions lining the small intestine that normally allow the organ to absorb nutrients into the bloodstream.

Because the body's own immune system causes the damage, celiac disease is classified as an autoimmune disorder. Others include diabetes and multiple sclerosis, in which the body attacks the pancreas or the nervous system, respectively.

To treat celiac disease, all that most patients normally have to do is eliminate gluten from their diet. If they don't, however, they can become malnourished, regardless of the quantity of food they eat. They can also suffer from osteoporosis, nerve damage, seizures, chronic diarrhea and anemia. Children may appear thinner than their peers and experience delayed growth.

When his son Matt complained of abdominal pain five years ago, Steve Davis, a WBAL radio sports show host, took the boy to a gastroenterologist, who diagnosed Matt with celiac disease.

Davis immediately put his son on a gluten-free diet, and Matt's stomachaches quickly disappeared. Now 9, Matt eats more dairy products, fruits and vegetables than most of his peers, but he says his favorite food is steak.

"It's kind of embarrassing because my other friends eat regular food, and I need to eat special food," said Matt, who is entering the fourth grade. "The hardest part is going to the grocery store and seeing all this food that looks delicious, that I can't eat."

Matt still enjoys gluten-free chocolate-chip cookies, bagels and muffins, which his father orders by mail from Canada. That can get expensive, Davis says.

"It's a challenge because you need to be cognizant of what your child is eating," said Davis, 42, host of the evening talk show Sportsline with Steve Davis. "If you make a mistake, the ramification down the line is severe."

Davis works actively to promote awareness of celiac disease and raises funds for research. He hopes for a drug that will help celiac patients digest gluten, similar to the Lactaid pill taken by lactose-intolerant people who want to eat dairy products.

Maryland's Fasano is a co-founder of Alba Therapeutics Corp., which is conducting Phase 2 clinical trials of a celiac disease drug called larazotide acetate. It works through another mechanism in the same signaling pathway as CXCR3. The Baltimore biotech company, which provided lab support for the study, estimates the potential worldwide market for a celiac drug at $1 billion a year.

Fasano's next step is to see if the receptor CXCR3 releases abnormal amounts of zonulin in patients with other autoimmune disorders, such as Type 1 diabetes and multiple sclerosis. The intestines may be a port of entry through which the instigators of these diseases may gain access to the body, he said.

Dr. Peter Green, spokesman for the American Gastroenterological Association and director of the Celiac Disease Center at Columbia University, called Fasano's latest study extensive and well-designed. But he said it is still unclear how this research fits into scientists' understanding of all the mechanisms of damage in celiac disease, because it involves various pathways."They've shown this mechanism very well, but we're still figuring out the whole picture," Green said. "And working out the mechanisms will provide a greater potential for drug development."

Tax Deduction for Gluten-Free Foods as a Medical Expense for Diagnosed Celiacs Only

The following guidelines were received from the Oct. 1993 CSA/USA National Conference in Buffalo, NY:

1) You can claim only the EXTRA COST of the gluten-free product over what you would pay for the similar item at a grocery store. For example, if wheat flour costs $0.89 per 5 lbs. and rice flour is $3.25 per 5 lbs., the DIFFERENCE of $2.36 is tax deductible. You may also claim mileage expense for the extra trip to the health food store and postal costs on gluten-free products ordered by mail.
2) The cost of xanthan gum (methylcellulose, etc.) used in gluten-free home baked goods is completely different than anything used in an ordinary recipe, so in the opinion of the IRS, the total cost of this item can be claimed.
3) Save all cash register tapes, receipts, and canceled checks to substantiate your gluten-free purchases. You will need to prepare a list of grocery store prices to arrive at the differences in costs. You need not submit it with your return, but do retain it.
4) Attach a letter from your doctor to your tax return. This letter should state that you have Celiac Sprue disease and must adhere to a total gluten-free diet for life.
5) Under MEDICAL DEDUCTIONS list as Extra cost of a gluten-free diet the total amount of your extra expenses. You do not need to itemize these expenses.

Suggestions:
1) You may want to write the Citations (as given below) on your tax return. Always keep a copy of your doctors letter for your own records.
2) Your IRS office may refer you to Publication 17 and tell you these deductions are not permissible. IRS representatives have ruled otherwise and this is applicable throughout the US

Refer them to the following Citations:
Revenue Ruling 55-261
Cohen 38 TC 387
Revenue Ruling 76-80, 67 TC 481
Flemming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366

Food break-down and absorption.

1. Wheat-based foods are broken down in the stomach and the upper part of the small intestine called the duodenum. Gluten is broken down in the duodenum.
2. Some of the partially digested food travels to the next segment of the small intestine called the jejunum.
3. In the jejunum, structures called villi with surface-bound enzymes break food down into complex molecules the body absorbs.
4. Gluten adheres to the tips of villi where enzymes break it down into simpler molecules called peptides. Some of the peptides, called 33-MER, cannot be broken down any further. This is true for all persons whether they suffer from celiac sprue or not.
5. Absorption cells in the gut lumen absorb 33-MER peptides and pass them into the tissues of the lamina propria. Antigen presenting cells (APC), part of the body's immune system, target foreign substances in the body for response by the immune system. APC do this by binding with the foreign substance, and then send biochemical signals to white blood cells to attack. In nearly all people with celiac sprue, APC bind with 33-MER only if the APC carry a protien called DQ2.
6. Once the intestinal wall absorbs 33-MER peptides, APC in celiac sprue patients signal white blood cells to attack. The result is eventual desctruction of absorption cells and villi in the intestinal wall.

www.nsf.gov/od/lpa/news/02/pr0277_image.htm

The Measuring Cup Menu - August 4th - August 9th

Available after THURSDAY @ 6 pm
-WHITE CHOCOLATE & CRANBERRY OAT COOKIES-White chocolate and dried cranberries come together in this exceptional oatmeal cookie.

-LEMON SCONES-Ever so slightly sweet, lemony, wonderful.

-CARROT CAKE MUFFINS-(egg free, dairy free)-The ultimate muffin/cupake. Carrots, pineapple, coconut, cinnamon.

-FLAX, OAT, & SORGHUM BREAD- For people who love hearty whole-grain breads. An easy way to increase the fiber in your diet.

Available SATURDAY before noon

-SOFT GINGER COOKIES-Chewy cookies with a bit of zing. Perfect with a glass of milk or a latte

-WHOLE GRAIN ZUCCHINI MUFFINS-(egg free, dairy free)-Made with 100% whole grains, and lower in fat than traditional recipes.

-BUCKWHEAT MUFFINS- Rustic and wholesome, with gentle whispers of cinnamon and lemon zest, and a deep, nutty flavor from the buckwheat and almond meal. They are just as tasty plain as they are split and filled with blueberry jam.

-MAPLE OAT BREAD-This br ead is moist, tender, and sweet. Think King's Hawaiian bread. Use for sandwiches or tear into cubes and dip into your favorite spinach dip.

AVAILABLE ANY PICK-UP DAY
-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.

*** We are in the process of developing a complete pricing list.

-Bread: $8/2-pound loaf-10-12 huge slices per loaf
-English Muffins: $1 each

-Brownies: $1.50 each

-Muffins: $1.50 each

-Hamburger Buns $1 each

-Pizza crust (med): $6 each

-Coffee Cake: $8/loaf

-Wraps: $2 each

-Scones: $2 each

-Pound Cake $8.00

-Breakfast Bars: $1.50 each

-Noodles: $5/3 servings

-Ice cream: $5 pint

-Cookies: $10/dozen

-Cupcakes: $10/ half dozen

-Doughnut Holes: $5/dozen

-Pancake Mix: $3.00

Sterling Heights eatery is gluten-free option for diners

G.F. Cucina's co-owners John Yaquinto and his mom, Mary Lee Vassallo, have immersed themselves in the art of preparing gluten-free foods.
(Photos by RASHAUN RUCKER/Detroit Free Press)

BY KIM NORTH SHINE • FREE PRESS STAFF WRITER • July 20, 2008

With dishes such as lasagna, teriyaki chicken and stuffed cabbage on the menu, the fare at G.F. Cucina's in Sterling Heights sounds simple and straightforward enough.

But there is a complex art to making these dishes and others that are prepared and sold at the 2-month-old establishment on Mound Road between 16 and 17 Mile roads.

Every item there is made without one of its normal components: gluten, an invisible ingredient that can be sickening and even life-threatening to certain people.

Gluten is a protein binder that occurs naturally in wheat, rye, barley and oats. It is in much of what we eat, even as minuscule additives, and the G.F. in G.F. Cucina's stands for gluten-free.

There are people who opt to eat gluten-free by choice and others, such as those with celiac disease, who go without gluten out of medical necessity. The owners of G.F. Cucina's -- John Yaquinto, his mom, Mary Lee Vassallo, and Mary Coles -- are learning the science of gluten-free cooking and baking with the aim of serving anyone who wants to eat gluten-free for whatever reason.

Celiacs, however, drive the seriousness that is behind checking every single ingredient and additive to each and every product used and sold at G.F. Cucina's.

"There are probably 1,500 people within 20 miles of here who need gluten-free food," said Yaquinto, of Warren. "And they don't know we're here."

Co-owner Coles, who lives in Troy, has celiac disease. Besides working in the restaurant, she acts as an advisor on what celiacs are looking for. For example, a restaurant that's all gluten-free -- not just with a limited gluten-free menu made in a kitchen where the products are worked on alongside gluten-based products.

She also is a reminder of what happens if the strictest standards aren't met.

"They can be sick for days, hospitalized. The gluten flattens out the villi in their intestines and for days they cannot absorb nutrients," Yaquinto said. "We have to do this right. We know there are people out there who need us.

"Two years ago I'd never heard of gluten-free. I'd never heard about celiac disease."
He started to learn about it when Coles approached him at a mutual friend's cookout. Yaquinto was doing grill duty. Coles began to share her personal health story. "She approached me several months later. She said 'I know you like to cook. And I know we need a restaurant that celiacs can enjoy and trust.' "

Yaquinto, whose work in electrical engineering had dropped dramatically, used all his savings, cashed out his 401K and found money to start the new business.

Learning the ropes
Cooking gluten-free can be costly and tough to learn.

But Vassallo, a baker and former cake decorator who lives in Sterling Heights, is thrilled to be experimenting with a new way of baking.

"It's a whole new world," she said moments after putting a chocolate coffee cake into the ovens.
Vassallo, who comes from a long line of fine Italian cooks that trace back to Sicily, was surprised by the style of restaurant her son wanted to open. She moved back from Florida to help him get it going. "I said 'You want to do what?' "

The restaurant and gluten-free eating have since become a shared passion as they learn, test, research and carefully prepare and order each and every product, ingredient and so on.

Both are getting an education, spending time on the phone with food producers large and small, with doctors and organizations such as the Celiac Sprue Association. They are working on getting a certification from the association, which puts a meaningful stamp of approval on restaurants deemed truly gluten-free.

While his mom is the baker, Yaquinto is the chef. "My whole life my mom has cooked and shown me how."

He is practicing on pizzas, a tricky accomplishment, as typical flours and grains are what make a crust great.

With the cheeses, nothing can be processed. His fresh ricotta for the lasagna comes from a Canadian producer. The lasagna also happens to be his grandmother's recipe, which is 100 years old.

"We triple-check everything," he said. "There's nothing in here that can cross-contaminate."

They're working on cookies that can be taken home in to-go bags. Desserts such as a pineapple cake went quickly out of the bakery case last week. "People say, 'Oh my gosh, a dessert!'

Because most desserts have gluten," he said.

His mom stopped eating flour about four months ago: "I feel wonderful. Now I don't eat it at all."

Attracting new customers

Customer David Sinadinoski, the owner of Pump Fitness in the same shopping center where G.F. Cucina's is located, stopped by out of curiosity and liked the idea of eating healthier.

"I smelled it, and I wanted to try it," said Sinadinoski of Macomb Township. "I don't have to eat it, but I wanted to try it."

Another customer, a father who lives in Oxford and works in Sterling Heights, stopped in just before to inquire on behalf of his young daughter. She has celiac disease and he and his wife eat gluten-free. He took a menu, said they need a place like this and told Yaquinto he'd be back.

"The kids are beautiful, I just wish when they go to school they could have cupcakes like the other kids," Vassallo said. "I really would love to get some of our foods, the desserts especially, into the schools so they wouldn't be left out."

When the restaurant gets busier, Yaquinto wants to market himself to institutions that now offer little for those with celiac disease.

"I hope to get into hospitals, schools," he said. "It shouldn't be hard for them to get foods that won't make them sick."

G.F. Cucina's teriyaki chicken kabobs are just one of the gluten-free meal choices at the restaurant.

Gluten-free snacks, such as chips, are available at G.F. Cucina's for people who opt to eat gluten-free by choice and others, such as those with celiac disease, who go without gluten out of medical necessity.

Intestinal Gluten Receptor Is Gateway for Celiac Disease

HealthDayBy Kevin McKeeverThursday, July 24, 2008

THURSDAY, July 24 (HealthDay News) -- Researchers believe they have finally answered a basic question about the cause of celiac disease -- where in the body does the wheat protein gluten enter one's system?

A study published in the July issue of Gastroenterology identifies the CXCR3 receptor in the intestine as a gluten gateway. When people with celiac disease eat gluten, the protein triggers their immune system to attack the body, causing a wide range of serious health problems.

"This is a scientific question that had never been answered before," Dr. Alessio Fasano, medical director of the Center for Celiac Research at the University of Maryland School of Medicine, said in an university news release. "It is not only significant in the basic science of autoimmune disorders such as celiac disease, but in therapeutic approaches for the future. This opens a new scientific paradigm for the study of immunity."

The research team found that gliadin, the part of gluten that causes the most trouble for those with celiac disease, binds to the CXCR3 receptor. This results in the release of zonulin, a human protein that lowers the intestinal barrier to make it more permeable. While this effect is temporary in most people, the barrier stays down for long periods of time in people with celiac disease, causing disruption in the body's system.

The finding may help in research on the cause and treatment for other autoimmune diseases, Fasano said. People with type 1 diabetes and multiple sclerosis may experience a similar condition in which offending antigens enter the body through this gateway in the intestines.

"For the first time, we have evidence of how the foreign antigen gains access to the body, causing the autoimmune response," said Fasano, who is also a pediatric gastroenterologist at the University of Maryland Medical Center. "Further study is needed, but this could allow us to intervene before the zonulin is either released or activated, preventing the immune response altogether."

The Measuring Cup Menu - July 28th - August 2nd

Available after TUESDAY @ 6 pm
-OATMEAL COOKIES-CF AND EGG FREE-An allergy-free version of a classic cookie.
-NO-BAKE COOKIE BARS-EGG FREE-Chocolate and peanut butter combine in this fudgy cookie bar.
-FLAX ENGLISH MUFFINS- CF AND EGG FREE-Hearty and healthy, tastes like a whole grain English muffin.
-INJERA- CF AND EGG FREE-Teff flour is the main ingredient of this pleasant pancake-like bread, which originates in Ethiopia. This sourdough flat bread, which works well with highly spiced foods, can be used like pita bread to either wrap the sandwich filling or torn and used to dip fillings. Teff is rich in iron, fiber, and protein.
-STRAWBERRY AND RHUBARB BREAKFAST BARS-CF FREE-Fresh, tart rhubarb and sweet strawberries, with an oatmeal crumble top. A healthy breakfast to start your day off right.
-CHOCOLATE ZUCCHINI MUFFINS-CF AND EGG FREE-Buckwheat, flax, and zucchini make them healthy (you cannot taste the zucchini), chocolate makes them fun.

Available after THURSDAY @ 6 pm
-CRANBERRY WHITE CHOCOLATE CHUNK COOKIES-White chocolate and cranberries are such a happy couple.
-HEARTY WHOLE GRAIN BREAD-If your idea of a great slice of bread is one loaded with healthy whole grains like oats, brown rice, millet, and flax and is sweetened with molasses, this bread is for you.
-BURGER BUNS-now you can have a burger with everything on a real bun.
-TROPICAL CHERRY CHOCOLATE CHIP MUFFINS-These are truly a miracle snack when you are craving a treat! These are packed with potassium, low in sugar, and low fat, although you would never know it! The special ingredient is the coconut flour, which adds a rich tropical taste.
-PASTA-CF-fresh lasagna noodles, fresh spaghetti noodles, fresh fettuccine. . .
-VANILLA POUND CAKE-A gluten free version of an old-fashioned butter cake. It is a perfect desert alone or served with strawberries and whipped cream.

Available SATURDAY before noon
-PEANUT BUTTER SANDWICH COOKIES-Comfort food at its finest. If you liked Nutter-Butter Peanut Butter Sandwich Cookies (BGF) - that is what this cookie tastes like.
-FRENCH BREAD-A nice crusty exterior and soft, tender inside. Great smothered with butter.
-CHOCOLATE CHIP SCONES-A delicious treat for breakfast, with a cup of tea, or as a midnight snack.
-BUCKWHEAT WAFFLES-FROZEN-Like buckwheat pancakes but lighter and crisp. Great with pure maple syrup! (I usually eat mine spread with peanut butter and topped with homemade raspberry jam).
-HOME-CHURNED OREO OR COOKIE DOUGH ICE CREAM-A secret pleasure for you or a treat for the kids; this rich, creamy indulgence is sure to be a big hit.

AVAILABLE ANY PICK-UP DAY
-GF BUCKWHEAT PANCAKE MIX-Just add eggs, milk (cow, rice, soy, almond, coconut), and canola oil and you have a quick, healthy breakfast everyone will love. Add blueberries for a good-for-you special breakfast.

*** We are in the process of developing a complete pricing list.
Bread: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins: $1 each
Brownies: $1.50 each
Other Muffins: $1.50 each
Hamburger Buns $1 each
Pizza crust (med): $6 each
Coffee Cake: $8/loaf
Wraps: $2 each
Scones: $2 each
Pound Cake $8.00
Breakfast Bars: $1.50 each
Noodles: $5/3 servings
Ice cream: $5 pint
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen

If you are interested in anything, please give us a call at 590-8112.